Coupla Rib Eyes

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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Bealeton
Picked up a 1 bone rib roast on sale, weighed 4.5lbs. Removed the rib bone and sliced in half, seasoned with kosher salt, FRESH cracked pepper and garlic powder. Reverse seared (cooked indirect at 225* until interrnal temp hit 110*, removed and cranked the heat to 450* and seared until the internal hit 130*). I felt like Fred Flintstone!!

 
Meat looks great - will have to try the reverse searing on a steak. We may need an emoticon for d*mn that makes me hungry.
 
Maybe I will talk about this reverse sear method on the radio show this week. Finney or Larry... you want to call in to lend expert insight?
 
I us gonna do ribs today But Now I'm gonna do Rib eyes.
Looks great larry
 
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